You simply can’t beat a good burger, loaded down with your favorite toppings, and sandwiched between a bun. I’m not a vegetarian but when it comes to burgers if I have a choice between a meat patty or a veggie filled one, nine times out of ten I am going for the veggie.  I want my veggie burgers to have taste, substance and texture and this patty delivers on all accounts.

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This homemade veggie burger is made with high-quality ingredients, which isn’t always the case with the store-bought versions. The high-protein lentils and flavorful and “meaty” mushrooms, make them both hearty and satisfying.

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Serve on a toasted bun with desired toppings
Recipe yields: 4 patties

mushroom Lentil Burgers
 
Author:
Ingredients
  • 8 oz. baby bella mushrooms, sliced
  • 1 cup precooked black lentils
  • 2 garlic gloves, chopped
  • ½ cup chopped onion
  • 1 tablespoon olive oil + 1 teaspoon
  • 2 teaspoons dried parsley
  • 1 large egg
  • ½ cup panko
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons Dijon mustard
  • burger buns, toasted. for serving.
Directions
  1. Heat skillet over medium high heat. Add 1 teaspoon oil to pan. Add in onion and garlic. Sauté till onion is tender 3-5 minutes. Remove from heat.
  2. Combine mushrooms, lentils, mustard, parsley, salt and pepper in a food processor. Pulse to combine.
  3. Combine onion mixture , panko, mushroom mixture and egg in a large bowl, stirring well. Divide mixture into 4 equal patties.
  4. Heat skillet over high heat. Add 1 tablespoon oil to pan. Add patties and cook 4 minutes on each side, or till brown.
  5. Place mushroom burgers between toasted bun and top with desired toppings.
  6. If melting cheese over top, simply place the cooked burgers on a baking sheet and place under the broiler 2 minutes or so.
Notes
Nutrition data does not include the bun or additional toppings
Nutrition Information
Serving size: 1 patty Calories: 189.9 Fat: 5.9 Saturated fat: 1.0 Carbohydrates: 23.3 Sugar: .5 Sodium: 245.9 Fiber: 4.9 Protein: 10.5 Cholesterol: 46.5